The Most COMFORTING Irish Veg Soup!

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A veg packed soup perfect for any time of the year, but especially now as a winter warmer!

You’ll need:

US Ingredients:
¼ stick butter
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (1 lb)
50 fl oz of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
½ cup cream, optional
1 1/3 cup frozen Peas
Sea salt and freshly ground black pepper

Metric Ingredients:
25g butter
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (450g)
1.5litres of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
100ml cream, optional
200g frozen Peas
Sea salt and freshly ground black pepper

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Comments

comments

39 COMMENTS

  1. Another entertaining video and another good recipe. Please keep them coming.

    I'm retired and very happy it rarely gets very cold in the part of Thailand where I live, but I love potato leak soup and still make it a couple of times a year. I like the idea of the added vegetables so I'll try a variation on this next time.

  2. This actually kind of reminds me of a “kid friendly” carrot & potato vichyssoise I made for my baby sister during a “fancy” party for her 8th birthday. It ended up being a family fav haha. I’ll have to try this one, looks like a great recipe.

  3. Why do you peel the carrots for this soup? You lose a lot of nutrition and it is an extra step. I don't peel carrots unless making carrot sticks for company, or cooking them for company. I never peel for grating either. I wouldn't peel the parsnip either if it is not wax coated. Just wash, scrub and rinse.

  4. Looks delicious and indeed, exactly what we need in these cold months. Also, since my son is vegetarian, this is a good one to have in my repertoire of recipes!
    Coming from the Netherlands, I associate ‘winter-food’ with all kinds of ‘stamppot’: throw potatoes and veggies in a pot, boil them, mash them and make it smooth with butter, milk and or cooking liquid, should be like the consistency of mashed potato. Preferably served with bacon and sausages. Most famous to me are ‘hutspot’ (with carrots and onions, I like to fry the onions off separately to give it more flavour. ‘Boerenkool’ (kale), served with also pearl onions and mustard. And ‘andijviestamppot ‘, which is endive, but in that case we don’t boil the endive, but add them raw along with finely chopped raw onion and we in our family do serve it with ‘slasaus’ which is like a kinda thinned out mayo. ‘Zuurkoolstamppot’ (sauerkraut) is also fantastic, I always make an onion sauce to go with it; just soften some onions in butter, make a roux of it and at stock to your liking.
    We also have those kinds of hearty soups, like ‘erwtensoep’ which contains split peas and pork and smoked sausage along with veggies like carrots and celeriac. This one is our family tradition on Sinterklaas Eve.
    Well, maybe you can tell I’m excited to head onto winter -as much as I do like summer-with all our comforting dishes 😋

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